• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

THE E COOK BOOK

  • Home
  • About me
  • RECIPES
  • CONTACT

Sweet-Salty Sorghum Whole Wheat Biscuits

October 19, 2019 by Neeru Gulati Leave a Comment

Spread the love

 

When the packets of store-bought chips and biscuits lie untouched at home and you have to hand them over to the house helps, the elation, a compulsive baker gets is beyond words. This is the motivation you need to try new baking recipes. And I get ample of this at home.

These days I am trying savoury bakes. These biscuits are my attempt to create the bakery-style ajwain biscuits. I have made them with whole wheat and sorghum flour. The combination of two opposite tastes sweet and salty makes these biscuits highly delectable and you can’t stop at one.

If you want to make similar sweet-salty biscuits with whole wheat flour and cumin seeds, please find the recipe here.

These biscuits are a healthier version of the previous bake as I have replaced half the Wheat flour with Sorghum flour. The taste is much better than the whole wheat biscuits and the crunch is absolutely heavenly.

Sweet Salty Sorghum Whole Wheat Biscuits

Print Recipe Pin Recipe
Prep Time 15 mins
Cook Time 15 mins
Servings 65 biscuits

Ingredients
  

  • 100 g Whole Wheat flour
  • 100 g Sorghum Flour
  • 90 g Ghee or Clarified Butter
  • 50 g Brown Sugar
  • 1 tsp Salt
  • 3-4 tbsp Milk
  • 2 tsp Carom Seeds
  • 1/2 tsp Baking Powder
  • 1/2 tsp Vanilla Essence

Instructions
 

  • Take ghee and sugar in a big bowl and cream together till the mixture is fluffy and white.
  • In another bowl, mix the wheat flour, sorghum flour, baking powder and salt.
  • Add the flour mix to ghee sugar mix in two-part using your hands.
  • To bring the dough together, use milk. The dough should be smooth.
  • Divide the dough into two parts. Meanwhile, preheat the oven at 180 C for 10 minutes.
  • Roll each part between the two layers of the parchment paper. Sprinkle the carom seeds on the rolled dough and press it with the rolling pin.
  • Cut biscuits with the help of a cookie cutter in the shape you like.
  • Bake the biscuits for 12 -13 minutes or till the edges turn brown.
  • Cool them on a wire rack and store in an airtight container.

Notes

If you are using granulated brown sugar, powder it in a grinder.
These biscuits are mildly sweet. If you want sweeter biscuits,increase the amount of sugar.
Don't knead the dough too much.
I have used a small cookie cutter. You can make bigger biscuits by using a big cutter.
Baking time may vary depending upon your oven temperature settings.

 

Filed Under: Cookies

Previous Post: « WWF / APF Bread
Next Post: Ragi Whole Wheat Bread »

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

LOOKING FOR A RECIPE?

DON’T MISS A RECIPE ENTER YOUR E-MAIL
Enter your email address and click on the Get Instant Access button.
I agree to have my personal information transfered to MailChimp ( more information )
We respect your privacy

JOIN ME ON

New Recipe

  • Oats Jaggery Biscuits
  • Whole Grain Bread With Poolish
  • Semolina cream cake
  • Pull apart stuffed dinner rolls

Tags

All purpose flour Almond flour Almond meal Amaranth flour Bananas Barley flour Beetroot Brown sugar Carrots Chia seeds Chocolate Chocolate chips Cocoa Cocoa powder Custard powder Desiccated coconut Dessicated coconut Eggless Eggs Finger millet flour Flaxseeds Ghee/clarified butter Gluten Free Gramflour Gram flour Jaggery Jowar flour Khandsari sugar Khnadsari sugar Multi millet flour Oatmeal Oats Potatoes Pumpkin puree Pumpkin seeds quinoa Ragi Flour Rice flour Semolina Sorghum flour Soya granules Tangzhong method Tapioca flour Whole Wheat Whole wheat flour

Copyright © 2021 · The Ecook Book